In a narrow sleeve of brick, orange, and travel photos, this house of noodles comes from a chef who did time at some of NY's great kitchens (Bouley, Vong, Blue Hill, and Craft), and traveled Southeast Asia to bring you the eponymous rice noodles. They're surrounded by beef "five styles" not involving the dude from The L.O.X. (poached, braised, grilled, meatballs, and in the broth) and the full bar is quenching you with Siam Slings (gin/ lemongrass/ lime) and Thai Bloody Marys with fish sauce, Thai chilies, and house-made pickles.

Pho 66

In a narrow sleeve of brick, orange, and travel photos, this house of noodles comes from a chef who did time at some of NY's great kitchens (Bouley, Vong, Blue Hill, and Craft), and traveled Southeast Asia to bring you the eponymous rice noodles. They're surrounded by beef "five styles" not involving the dude from The L.O.X. (poached, braised, grilled, meatballs, and in the broth) and the full bar is quenching you with Siam Slings (gin/ lemongrass/ lime) and Thai Bloody Marys with fish sauce, Thai chilies, and house-made pickles.